Cuisine: Kerala
Course: Side Dish
Prep Time: 15 minutes
Cook time: 15-20 min
Servs: 4-8
Ingredients
2 tablespoon vegetable or coconut oil
1/2 teaspoon mustard seeds
1 onion, diced
3-4 cloves of garlic, minced
1 jalapeño or 2 green chiles (optional)
1 sprig curry leaves, stem removed
1/2 of a medium cabbage, shredded
1 cup grated coconut
1 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1 onion, diced
3-4 cloves of garlic, minced
1 jalapeño or 2 green chiles (optional)
1 sprig curry leaves, stem removed
1/2 of a medium cabbage, shredded
1 cup grated coconut
1 teaspoon turmeric powder
1/2 teaspoon salt
Directions
1. Dice the onion, mince garlic, and cut jalapeño into small pieces (if you don’t want this recipe to be spicy, don’t use jalapeño)
2. Shred the cabbage in a food processor using the big blade of the shredding disc. You can also shred the cabbage using a knife.
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3. Heat oil
4. Add mustard seeds, cover it with a lid, and let the mustard seeds pop
5. Add onion, garlic, jalapeño, and curry leaves. Then stir this together for a minute. Add the cabbage, combine everything, cover with a lid and cook for 10 minutes.
9. After 10 minutes, take off the lid and stir everything
10. Add coconut, turmeric powder, and salt to the center. Cover this with cabbage and cook for 10 more minutes.
11. After 10 minutes stir everything again and turn off the stove
Kerala cabbage stir-fry (cabbage thoran) is ready to be served as a side dish for rice.
